Gluten free from A to Z: New flour blend Makes Bread Recipe Possible

Want gluten free from A to Z bread? I finally created the perfect gluten free flour blend. After a few tries I baked a great gluten free from A to Z bread. I want to share it in case someone else on a gluten free diet is craving this bread. This blend has really made baking homemade A to Z bread possible again.

Gluten free from A to Z pumpkin bread

I’ve been making A to Z bread for years, aptly named because you could basically add anything from A to Z and still use the same recipe. I got the original recipe from Real food for Real People. I had to alter it recently to fit my new dietary needs. I replaced the wheat/white flour with a gluten-free flour blend that I mixed myself. The results were great.

The original A to Z recipe calls for 3 cups of white flour. It then allows for 2 cups of any 31 fruits or vegetables on their list, starting with grated apples and ending with grated zucchini. The version you see pictured here is Pumpkin Bread. It is gluten, corn, and casein-free. My gluten free from A to Z bread is easy to make and bakes up in about one hour.

Directions for Gluten free from A to Z Bread:

Preheat the oven to 325 degrees.Grease the loaf pans. In a large mixing bowl, add all the dry ingredients and stir together with a wisk.Beat eggs in another large bowl, add oil and sugar; cream well.Add dry ingredients and mix well.Add nuts.Pour into pans.

Bake for about one hour, until a toothpick or skewer comes out clean. For best results, use oil. I have tried this recipe with butter, but it doesn’t rise as much and is too crunchy. Makes two large loaves of gluten free A to Z bread.

My Pumpkin Bread Gluten Free from A to Z Variation:

The “2 cups A to Z” in this variation is one can (14 oz) of pumpkin puree. Add these spices:
1/2 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
Optional: add one can (14 oz) of crushed pineapple, drained

2 Comments on Gluten free from A to Z: New flour blend Makes Bread Recipe Possible

Elaine,
I tried the recipe with pecans and cranberries. It rose well and tasted great but I noticed that the bread was a bit crumbly. I think the GF A to Z needs a liquid or a mashed fruit/veg in addition to the raisin and nut ingredients for moisture– just FYI for anyone wanting to try a variation from the pumpkin. I’m thinking maybe applesauce? Milk of some kind (almond, rice, cow, etc….)
What do you think?
Caryn